Roasted Butternut Squash Soup recipe

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Ingredients

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Nutrition Info

350.3 calories
carbohydrate: 29.9 g
cholesterol: 26.5 mg
fat: 22.7 g
fiber: 2.3 g
protein: 7.8 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1387.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan, add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash, reserve.

  2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick, saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander, bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth, simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

  3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)

  4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Recipe Yield

4 cups

Recipe Note

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

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